What? Oh, hi. I’m still alive; I just have one too many Serious Grown Up Paying Jobs (not that I’m complaining) and this little blog of mine has drawn the short stick as a result. But I’m taking advantage of this unseasonably warm Sunday afternoon and the fact that I’m a few clicks away from submitting my latest article to my editor to share these chai spice sugar cookies with you.
These are for a vegan (ahem, mostly vegan) friend who celebrated a birthday on Friday — I couldn’t make it to her shindig, so I offered baked goods in return. I know people say this all the time, but folks, these DO NOT taste vegan. I don’t know what vegan cookies are supposed to be like, but these taste just as unhealthy as the buttery, eggy ones that I might decide to make one day anyway. If you want to go whole hog (no pun intended), I suggest subbing in a cup of real butter in place of the vegan stuff and one egg in place of the flax.
I’m going to get to the recipe in a moment, but first, shameless promotion: I’m a real life writer from time to time, and I’m lucky to be employed by one of my favorite websites, HowStuffWorks.com. Check out my stuff here:
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Okay, enough of that. Let’s talk cookies. These were actually a little sweet for me (get back on your chair; I’ll wait) so I’m reducing the amount of sugar here a bit. Feel free to increase if you’d like. I used vegan margarine, but I’m sure you could do just as well with applesauce; just don’t yell at me if they come out weird. Also, I know it’s weird and kind of ghetto to use actual tea, but I wasn’t going to spend $17 on spices for one recipe. I’m sure dry tea is good for you.
Vegan Chai Spice Sugar Cookies
2 1/4 cups flour
1 tbsp baking soda
1/2 tbsp baking powder
1/2 tsp salt (optional; I omitted — I KNOW, what is going on with me?)
1 1/2 cups brown sugar
4 bags’ worth chai spice tea
1 tsp cinnamon
1 tsp ground ginger
1 tbsp ground flaxseed
1 tbsp water
1 cup vegan margarine
For rolling mixture:
1/2 cup sugar
2 bags’ worth chai spice tea
1/2 tsp cinnamon
1/2 tsp ground ginger
Preheat oven to 350*F. Line two cookie sheets with parchment paper. Set aside.
In a medium bowl, stir together flour, baking soda, baking powder, and salt (if using). Set aside. In a small bowl, stir together flaxseed and water. Set aside.
In the bowl of a stand mixer, beat together sugar, spices, and margarine until light and creamy. Add vanilla and flax mixture; beat until combined.
Slowly stir in flour mixture until dough is just mixed and rolls easily without sticking to your hands. In a small bowl, combine sugar, tea, and spices. Roll dough into 3/4-inch balls, then roll in sugar mixture. Arrange 1 1/2 inches apart in rows on a cookie sheet. Bake 8 minutes, or until just beginning to crack on top. Cool completely on cooling rack.